Prep 30 mins
Cook 0 mins
From my collection of handwritten recipes 1970-1984. Note: Overnight chilling is not included.
- 1 cup cider vinegar
- 1⁄2 cup sugar
- 1⁄4 cup oil
- 1 teaspoon prepared mustard
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 quarts shredded green cabbage
- 1 small onion, chopped
- 1 (4 ounce) jar pimiento, chopped
- Mix vinegar, sugar, oil, mustard, celery seed, salt and pepper. Pour over cabbage, onion, and pimiento; toss to mix well. Cover and chill at least 24 hours. Salad keeps 3-4 days in refrigerator.
We loved this great coleslaw! No mayo so great for bbq's and potlucks. I don't care for onion so left it out, otherwise made as specified. I really enjoyed the dressing on this; I think the overnight marinade is a must to allow the cabbage to soak up all that great flavor. Great recipe - thanks for sharing it! Made for Spring Pick-A-Chef 2011